Nettles are the first spring greens that can be used to make a wonderful vitamin soup. And there are really enough nutrients in this "burning beauty": 30 grams of nettle contains a daily dose of carotene and vitamin C.
It is necessary
- - 200 g of fresh nettle;
- - 2 carrots;
- - 1 onion;
- - a bunch of parsley and dill;
- - 4 potatoes;
- - 1 lemon;
- - 1 liter of water;
- - 50 g sour cream;
- - vegetable oil for frying;
- - salt and spices to taste.
Instructions
Step 1
Pour water into a saucepan and put on fire. Peel the potatoes, place them in a pot of water, season with salt to taste, and cook until tender. After it's cooked, remove it from the pan.
Step 2
Mash the boiled potatoes with a crush. Do not hesitate with this, the potatoes must be hot. Add sour cream to the resulting puree and place the mixture in a saucepan with a decoction. Mix everything and cook over medium heat. Instead of potato broth, nettle soup can be prepared with chicken or meat broth.
Step 3
Peel the carrots and onions, cut them into strips and fry until golden brown in a pan with vegetable oil. This usually takes about four minutes. Add the onion and carrot mixture to the saucepan.
Step 4
Rinse the nettles and herbs thoroughly. Dry and chop finely. Nettle should be pre-doused with boiling water. Young and top unblown nettle leaves are ideal for making the soup. They can be safely supplemented with spinach, sorrel, quinoa or duckweed.
Step 5
Add chopped herbs and nettles to the saucepan. Squeeze the juice out of the lemon, two teaspoons are enough, and pour it into the soup. Season the dish with pepper and salt to taste. After a couple of minutes, it can be removed from the heat and poured into plates. A delicious vitamin dish is ready! Serve nettle soup with sour cream or yogurt. It is good both hot and cold. You can decorate the soup with half a boiled egg. Bon Appetit!
